Crispy pork chops

Recipe from: 10/1/2007 12:00:00 AM
Ingredients 14
Servings 1
Minutes 25


Serving Change
  • 4
    pork chops
  • 1 cup breadcrumbs (blitz half a baguette, with crusts, in a food processor)
  • handful flatleaf parsley (chopped)
  • 2
    finely grated lemon zest
  • sea salt flakes
  • freshly ground black pepper
  • flour (for dusting)
  • 2
    eggs (beaten with a little milk)
  • olive oil
  • 600
    potatoes (peeled)
  • 1
  • ¼ cup warm milk
  • 500
    green beans
  • 2
    lemons (quatered)


Trim the fat off the chops. Mix the crumbs, parsley and lemon zest. Season well. Dust the pork chops in flour, dip in the egg mixture, then press into the breadcrumbs so that there is a good layer on each side.
Heat the oil in a frying pan and fry the pork chops for about 5?6 minutes per side over a medium-low heat until golden brown and cooked through. Boil the potatoes, mash with the butter and milk and season well. Top and tail and steam the beans and serve alongside the chops and mash with lemon wedges.

Read more on: pork  |  shallow-fry


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